Ingredients
- 3 pound boneless beef chuck roast
- Kosher salt and ground black pepper
- 3 tablespoons canola oil
- 4 tablespoons butter
- 2 medium red onions, cut into quarters
- 4 carrots, peeled and cut into 2-inch pieces
- 3 stalks celery, cut into 2-inch pieces
- 1 rutabaga, peeled and cut into 12 to 16 pieces, about a pound
- 8 cremini mushrooms, halved
- 2 parsnips, peeled and cut into 2-inch pieces
- 1 head garlic, top cut off to expose cloves
- ¾ cup tomato paste
- 2 bay leaves
- 3 sprigs rosemary
- 1 ½ cups red wine, preferably cabernet
- 4 cups beef broth
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